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Seeded Rugbrød

Seeded Rugbrød

Let the tin do the work
Author:
Austin Welsh-Graham
| Source:
The Toasty Book of Bread
Categories: The Toasty Book of Bread Leavening Regional Route Cooking Method Main Material Collection Bread Form
Tags: Baker’s yeast Northern and Eastern Europe Oven-baked Rye Sourdough The Toasty Book of Bread Tin loaf Wheat
Ingredients
100 g Cracked rye235 g Water (For cooking.)450 g Water (For final mix.)150 g Rye sourdough starter (100% hydration.)10 g Fresh yeast12.5 g Fine salt65 g Sunflower seeds65 g Linseeds10 g Non-diastatic dark malt flour275 g Wholemeal rye flour65 g Wholemeal wheat flour130 g Plain white wheat flour
Description

A sandwich does not have to close. Leave off the upper slice and the bread becomes the ground on which the meal is arranged. Rugbrød gives that arrangement a substantial foundation. Rye remains present beneath butter and toppings, and the slice offers softened kernels and seeds as well as crumb.

A seeded Danish-style rye loaf for thin slices, with an established starter and overnight cooling. Makes 1 large loaf, about 1.4 kg baked.

Recipe
Preparation
1
Simmer cracked rye with its cooking water about 10 minutes. Cool below 30 °C. Restore evaporated water so the cooked mixture weighs 335 g.
Mixing and kneading
1
Dissolve yeast in final water. Mix everything into a uniform, thick paste. Stir thoroughly for 10-15 minutes, then rest 15 minutes.
Shaping and layering
1
Grease tin, fill and smooth with a wet scraper. Cover loosely. At 24-26 °C allow roughly 1-3 hours, until visibly expanded and aerated. Keep clear of the rim.
Cooking
1
Preheat to 250 °C, then bake at 220 °C about 75 minutes, aiming for 96-98 °C centrally. Shield a darkening top. Steam is optional. Use the steam guidance in this entry’s notes.
Cooling and serving
1
Stand 5 minutes, unmould and cool on a rack. Slice the following day.
Notes

Starter prepared beforehand. About 4–7 hours, then cool overnight. A 30 × 10 × 10 cm metal tin. Contains wheat, rye and barley if using barley malt.

Let the tin do its work

Do not try to correct stickiness by kneading in more wheat flour. Check the grain packet says cracked, not whole. If your tin is smaller, divide between two tins and check doneness earlier. The yeast supports the schedule, while the rye starter contributes fermentation and acidity.

Steam in the home oven

Use steam only if your oven’s instructions permit it. Do not splash water onto a hot oven floor, glass door or light, and do not use a glass dish as a steam tray. A recipe can be baked without added steam if your oven has no suitable approved method.